Top | Marygrace Taylor
Butternut Squash Drop Biscuits
(recipe, Marygrace Taylor)
You can’t make a butter-free biscuit (and expect it to taste good, anyway). But you can make it better for you by adding some whole-wheat flour and grated squash.
- ½ cup grated butternut squash
- 1 cup unbleached all-purpose flour
- 1 cup whole-wheat flour
- 1 Tbsp. baking powder
- 1 tsp. sugar
- ½ tsp. salt
- ½ cup cold unsalted butter, cut into pieces
- 1 cup whole milk
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Place the grated squash in a tea towel and squeeze to remove as much liquid as possible. Set aside.
- In a large bowl, combine the flours, baking powder, sugar, and salt. Use a pastry cutter or a fork to work the butter into the flour until a crumbly mixture forms. Add the milk to form a slightly wet dough; fold in the grated squash.
- Use a ¼-cup measure to scoop and drop the biscuits onto the prepared baking sheet. Bake 15 to 16 minutes, or until golden brown around the edges. Serve hot.